Butternut squash latkes

Smoked salmon pairs well with this gluten-free version.

“Elevate your latke by adding in butternut squash, rich in vitamin C, E, and potassium,” says New York City-based chef Ashton Keefe. “They’re perfect for serving with fresh fall fruit.”

Yields 12 latkes

Also in this series:Chicken Soup LatkeandSunchoke Latkes

photo by Ashton Keefe


1 shallot, minced
1 tablespoon Dijon mustard
½ teaspoon salt, plus more to finish
2 eggs
1 ½-pound butternut squash, skin and seeds removed
1 russet potato, peeled
2 tablespoons potato flour
4 tablespoons extra virgin olive oil


1 cup Greek yogurt
1 apple, thinly sliced on a mandolin
Smoked salmon


In a large bowl, whisk together shallot, mustard, salt, and eggs.

Using a box grater or food processor with a grate attachment, shred squash and potatoes and add to the bowl. Add in the potato flour and mix well.

In a large skillet, heat two tablespoons of olive oil over medium-high heat. Working in three batches, adding more olive oil as needed, place four ¼-cup scoops of the latke mixture in the skillet, searing for three to four minutes per side until golden brown.

Remove from heat and place on a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.



Top with yogurt, sliced apple, smoked salmon, and chives.